|From 40 pounds of tomatoes: 1 pint dried peels, 2 pints soup, 3 liters juice, 6 quarts sauce, 3 pints salsa, 5 cups jam.|
2 tablespoons tallow or other fat suitable for high temperature sauteing (coconut oil, ghee)
1 chicken, cut up (I save chicken backs for making stock)
1 large onion, saute sliced
4 cloves garlic, finely minced
1 pint tomato juice
1 14-ounce can pitted black olives
Melt fat over medium-high heat in a large, heavy bottomed saute pan. Sprinkle salt and pepper over chicken pieces, then brown on each side for 3-4 minutes. Remove from pan onto a clean plate. Add more oil if necessary, then cook onions until soft (about 6-8 minutes). Add garlic and saute for 2-3 minutes. Add tomato sauce and deglaze the pan, scraping any cooked bits off the bottom. Add olives and chicken. Bring sauce to a boil, then turn down heat and simmer for 45-60 minutes.